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| Frozen cheese tends to crumble, but swiss cheese is more elastic in texture than, say, cheddar.
Still, much better to keep it in the fridge for months, and then cut the side with the mold. It's eventually what turns into crust after aging.
But who has a mind strong enough to keep cheese for that long without eating it? ;)
Just bake a pasta or vegetables gratin, or scalloped potatoes with cream and cheese if you can't eat it raw, or cube it in mixed salads and you'll soon won't get any left. | |
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Cheese
